Vegetable Moussaka

Name: Vegetable Moussaka
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, European, Greek
Ingredients: 7 Tbsps all purpose flour; 6 Tbsps (3/4 stick) butter; 794 grams crushed tomatoes with added puree; 237 milliliters finely chopped peeled carrots; 237 milliliters finely chopped celery; 4 larges egg yolks; 2 kilograms eggplant, unpeeled, cut into 1/2-inch-thick rounds; 4 garlic cloves, minced; 1 teaspoons ground cinnamon; 118 milliliters (about) olive oil; 1 large onion, thinly sliced; 1 teaspoon dried oregano; 237 milliliters grated Parmesan cheese; 59 milliliters chopped fresh Italian parsley; 340 grams portobello mushrooms, cut into 1/2-inch pieces; 828 milliliters whole milk

You can never have too many main course recipes, so give Vegetable Moussakan a try. This recipe serves 8. One serving contains 470 calories, 15g of protein, and 32g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. A mixture of parsley, parmesan cheese, celery, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cover 2 baking sheets with paper towels.

Equipment you will use

Baking Sheet

Paper Towels

Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels.

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Eggplant

Salt

Let stand 30 minutes.

Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425°F.

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Oven

Remove eggplant and paper towels from baking sheets. Pat eggplant dry. Oil same baking sheets.

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Eggplant

Cooking Oil

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Baking Sheet

Paper Towels

Brush both sides of eggplant rounds with 1/4 cup oil. Arrange in single layer on baking sheets.

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Eggplant

Cooking Oil

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Baking Sheet

Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350°F.

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Eggplant

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Oven

Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion, carrots and celery. Sauté until onion is very tender, about 12 minutes.

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Carrot

Celery

Onion

Mix in garlic, then mushrooms. Sauté until juices evaporate, about 10 minutes.

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Mushrooms

Garlic

Mix in oregano and cinnamon.

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Cinnamon

Oregano

Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.

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Salt And Pepper

Tomato

Parsley

Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant.

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Eggplant

Tomato

Cooking Oil

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Glass Baking Pan

Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.

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Eggplant

Cheese

Tomato

Melt butter in heavy medium saucepan over medium heat.

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Butter

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Sauce Pan

Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes.

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All Purpose Flour

Sauce

Milk

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Whisk

Whisk in 1/2 cup cheese. Season with salt and pepper.

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Salt And Pepper

Cheese

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Whisk

Whisk yolks in large bowl to blend. Gradually whisk in hot sauce.

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Hot Sauce

Egg Yolk

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Whisk

Bowl

Pour sauce over vegetables in dish.

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Vegetable

Sauce

Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. Cover; chill.)

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Cheese

Sauce

Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes (or about 55 minutes for refrigerated moussaka). Cool 15 minutes.

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Sauce

Equipment you will use

Oven